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Makes as much as you want, and you can add any extra veggies that you have lying around. The bread can get soggy quick, so its best to serve within a few hours after making. Depending on the size of the bread, you should let the bread absorb flavor for about an hour before serving anyway. You can mix the veggies and dressing early and add the bread when you are ready.

Makes as much as you want, and you can add any extra veggies that you have lying around. The bread can get soggy quick, so its best to serve within a few hours after making. Depending on the size of the bread, you should let the bread absorb flavor for about an hour before serving anyway. You can mix the veggies and dressing early and add the bread when you are ready.

DIRECTIONS
In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

Makes as much as you want, and you can add any extra veggies that you have lying around. The bread can get soggy quick, so its best to serve within a few hours after making. Depending on the size of the bread, you should let the bread absorb flavor for about an hour before serving anyway. You can mix the veggies and dressing early and add the bread when you are ready.

Drain the asparagus and layer it in a shallow glass dish. Sprinkle each layer with some crumbled tarragon, pepper, to taste, and garlic salt. Pour the salad dressing and vinegar over the asparagus, cover, and refrigerate overnight. Serve chilled asparagus on lettuce leaves, topped with a dollop of mayonnaise flavored with a little of the dressing.